Spiced Roasted Cauliflower with Tahini Drizzle
Aug 27
5 min read
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Spiced Roasted Cauliflower with Tahini Drizzle is a stunning and flavorful dish featuring golden, caramelized cauliflower florets tossed in warm spices. Finished with a tangy, creamy tahini sauce, this recipe makes a perfect vegan appetizer, snack, or side that’s packed with nutrition, color, and satisfying flavor. It’s easy, healthy, and sure to impress.
Spiced Roasted Cauliflower with Tahini Drizzle is a vibrant and delicious plant-based dish, perfect as an appetizer, side, or even a main course. Fresh cauliflower florets are tossed with a flavorful blend of ground cumin, coriander, smoked paprika, and a pinch of cayenne pepper, then roasted until golden and tender. The roasting process gives the cauliflower a beautiful caramelized flavor and crisp edges. Once roasted, the hot cauliflower is generously drizzled with a creamy tahini sauce infused with lemon juice and garlic, adding tanginess and depth. Garnished with fresh parsley and a sprinkle of toasted sesame seeds, this dish is beautiful to serve and full of rich, earthy, and zesty flavors. Ideal for anyone seeking a healthy, gluten-free, and vegan-friendly option that doesn't compromise on taste or texture, this recipe is quick to prepare and sure to impress at your next gathering.
Ingredients
- Cauliflower — 1 medium head, cut into florets
- Olive oil — 2 tablespoons
- Ground cumin — 1 teaspoon
- Ground coriander — 1 teaspoon
- Smoked paprika — 1 teaspoon
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
- Cayenne pepper (optional) — 1/4 teaspoon
- Tahini — 3 tablespoons
- Lemon juice — 2 tablespoons
- Garlic — 1 small clove, minced
- Water — 2-3 tablespoons (to thin tahini)
- Fresh parsley — 2 tablespoons, chopped
- Toasted sesame seeds — 1 tablespoon
Directions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, tossing halfway through, until the cauliflower is golden and crisp at the edges.
5. While the cauliflower roasts, prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tablespoons water. Add more water as needed until the sauce is smooth and pourable.
6. Transfer the roasted cauliflower to a serving platter. Drizzle with tahini sauce.
7. Garnish with chopped fresh parsley and toasted sesame seeds before serving.